Pear Tarte Tatin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 9.53 g | (10 %) | ||
| Fat | 37.68 g | (32 %) | ||
| Carbohydrates | 126.16 g | (84 %) | ||
| Sugar added | 50.95 g | (204 %) | ||
| Roughage | 7.81 g | (26 %) |
| Vitamin A | 344.56 mg | (43,070 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.38 mg | (20 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 1.92 mg | (16 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 26.37 μg | (9 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 0.44 μg | (1 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 17.81 mg | (19 %) | ||
| Potassium | 439.58 mg | (11 %) | ||
| Calcium | 82.29 mg | (8 %) | ||
| Magnesium | 19.03 mg | (6 %) | ||
| Iron | 2.46 mg | (16 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 22.39 g | |||
| Cholesterol | 132.56 mg |
Preparation steps
For the pastry: pile flour on the work surface and mix with salt. Make a well in the center and add egg to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients until crumbly. Quickly knead into smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
For the topping: rinse and peel pears, quarter and core. Drizzle with lemon juice. Spread tart pan with 50 grams (approximately 1/7 ounces) of butter and sprinkle with thick layer of sugar (about 100 grams) (approximately 3 1/2 ounces). Arrange pear pieces on top tightly .
Heat tart pan on medium heat on the stove for about 15 minutes and remove from heat when sugar begins to caramelize. Cool briefly and sprinkle with remaining sugar, spread with remaining butter divided into small pieces.
Roll out pastry and arrange on top of pears, press the edges into the pan.
Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from the oven and cool slightly. Invert gently onto a plate and dust with crushed allspice. Serve warm.
